Toni’s Lasagna
For 6 to 8 people
- ◆ Lasagna sheets, as thin as you can get or make.
- ◆ Parmesan cheese
- ◆ Sea salt
- ◆ freshly ground Pepper
- ◆ Bolognese Sauce
- ◆ 900ml Bechamel Sauce
How to make:
Béchamel Sauce: (make just before you need it, not ahead of time) When done, you can keep warm on top of a double boiler and remove film if one forms on top.
Preheat oven to 180c.
Prepare lasagna. This can be soaking the pasta in hot boiled water or in some cases just opening the pack. Even if you have a no soak pasta its better to soak it for a few minuets as this keeps the Lasagna moist.
Thickly smear the bottom of your lasagna dish with butter.
Place 2 tablespoons of béchamel into the dish and line the bottom with one layer of pasta.
Combine the bolognese and béchamel sauces and spread a coating on the pasta. Sprinkle some grated Parmesan, then add another layer of pasta.
Repeat the procedure of spreading sauce and Parmesan and pasta.
Make sure you retain enough sauce to spread a thin layer on top at the end. Sprinkle with Parmesan and dot with butter. (This can be made up to 2 days in advance and refrigerated.)
Bake on top rack until golden crust forms on top, about 20 to 30 minutes. Remove from oven and allow to settle for 10 min. before serving.
This is a big robust one pot dish, its great with a green salad and a chunk of bread to mop up the sauce. If you have it as a first course make sure you don’t follow it with a dish which contains tomatoes or cheese as this could prove to be a little too rich. I would go for something like the Chicken alla Diavola (Devil’s Chicken) with the Italian green beans.
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